Vegan Mushroom Pate

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Vegan Mushroom Pate

Vegan Mushroom Pate

Ingredients
Method

Ingredients

Method

2 tbsp olive oil
750g sliced brown mushrooms
2 sliced garlic cloves
1 tbsp thyme leaves
150ml coconut cream
Sourdough toast, to serve
Red onion chutney, to serve

Fry the mushrooms in the oil for 20 mins, or until very soft. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt, and some black pepper, and cook for another 3 mins.
Pop the whole lot in a food processor and blitz to a thick paste. Add 100 ml of coconut cream and blitz again until smooth, adding another 50ml of cream if necessary. Season to taste, then spoon into a serving bowl, drizzle with olive oil, and enjoy with toast.

25 mins

6 serving

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